Table of Contents

• The History and Cultural Significance of Khachapuri
• Ingredient Notes and Substitutions for Perfect Khachapuri
• Mastering the Boat-Shaped Khachapuri (Adjaruli)
• How to Make Khachapuri (Georgian Cheese Bread) Step-by-Step
• Tips for Success and Variations
• Frequently Asked Questions
• Khachapuri Georgian Cheese Bread Recipe Card

• For the Dough: Our simple yet effective dough is crafted from a blend of all-purpose flour, high-quality olive oil, a pinch of salt, active instant dry yeast, and a touch of sugar. Instant yeast is a game-changer here, significantly reducing preparation time as it doesn’t require prior proofing. For best results, ensure your flour is fresh and your water is tepid (around 105-115°F or 40-46°C) to activate the yeast effectively.
• Mozzarella Cheese: The quality of your cheese makes a monumental difference. We strongly recommend using freshly shredded, low-moisture mozzarella cheese. Pre-shredded, bagged mozzarella often contains starches or other waxy preservatives that can inhibit proper melting, resulting in a less creamy texture and a slightly altered flavor. Taking the extra minute to shred your own will be well worth the effort for that perfect gooey melt.
• Feta Cheese: Crumbled feta cheese is ideal for this recipe, offering its distinct salty and tangy notes that beautifully complement the milder mozzarella. If you can only find a block of feta, simply crumble it by hand into smaller pieces. For a delightful alternative, consider using goat cheese, which provides a similar creamy texture and a pleasant tang. A traditional Georgian cheese like Sulguni or Imeruli would be authentic, but mozzarella and feta provide an excellent, accessible substitute.
• Large Eggs: You’ll need eggs for two purposes in this recipe: first, the optional egg wash to give your bread a beautiful golden sheen, and second, the signature baked egg yolks nestled in the center of each Khachapuri. Ensure your eggs are fresh for the best flavor and texture. If opting for an egg wash, keep an extra egg on hand.
• Fresh Parsley: A final flourish of freshly chopped parsley adds a vibrant color and a burst of fresh, herbaceous flavor to the finished Khachapuri. While fresh is always preferred, a small amount of dried parsley can be used if fresh isn’t available. Other herbs like oregano, thyme, or even a hint of dill can also work as creative substitutes.

Mastering the Boat-Shaped Cheese Bread (Khachapuri Adjaruli)

This particular Khachapuri recipe, often affectionately referred to as Georgian Cheese Bread, is an ode to the famous Adjaruli style. While Georgia boasts a diverse array of cheese breads, each unique to its region and the baker’s personal touch, the Adjaruli stands out with its distinctive boat shape. This yeast-based bread is generously stuffed with a blend of several cheeses and is famously crowned with a fresh egg in the center during the final stage of baking. The result is a visually stunning and incredibly delicious dish that is as much a work of art as it is a meal. Don’t let the intricate appearance intimidate you; forming the boat shape is surprisingly easy and rewarding! For a clear visual demonstration, we highly recommend watching the instructional video linked in the recipe card below.

1. Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, olive oil, salt, instant dry yeast, sugar, and tepid water. Begin mixing on low speed for about 2-3 minutes until the dry ingredients are just moistened. Increase the speed slightly and continue mixing for another 3-4 minutes until a smooth, slightly wet, and elastic dough forms. The dough should pull away from the sides of the bowl but still be soft.
2. First Rise (Proofing): Lightly grease a large bowl with olive oil. Transfer the prepared dough into this bowl, turning it once to coat with oil. Cover the bowl tightly with plastic wrap to prevent a skin from forming. Place the covered bowl in a warm, draft-free spot for approximately one hour, or until the dough has proudly doubled in size. Pro Tip for a Warm Spot: I often use a microwave (turned off!) or, as a clever trick, turn your clothes dryer on for just a couple of minutes to warm it up, then turn it off and place the covered dough inside with the door closed. Remember, DO NOT turn the dryer on again with the dough inside! This creates a perfectly warm environment for rising.
3. Divide and Rest the Dough: Once risen, gently punch down the dough to release the air. Transfer it onto a lightly floured work surface. Divide the dough into two equal round pieces. Cover these pieces loosely with plastic wrap and let them rest for an additional 15 minutes. This brief rest helps the gluten relax, making the dough easier to roll and shape.
4. Preheat Oven & Prepare Cheese Filling: While the dough rests, place your pizza stone (if using) in the center of your oven and preheat it to a high 500°F (260°C). This high temperature is crucial for a perfectly crispy crust. Simultaneously, in a large bowl, combine the freshly shredded mozzarella cheese and crumbled feta cheese, mixing them well to ensure an even distribution.
5. Shape the First Dough Round: Lightly flour your workspace and a pizza peel or an overturned baking sheet (this will help transfer the bread to the hot oven). Take one of the rested dough rounds and roll it out into a 10-inch (25 cm) wide circle, about ⅛-inch (3 mm) thick. Sprinkle a quarter of your prepared cheese mixture evenly over the center of the dough, making sure to leave an approximately ½-inch (1.2 cm) border around the edges uncovered.
6. Form the Signature Boat Shape: Carefully roll one edge of the dough circle inward, about a third of the way towards the center. Repeat this action with the opposite edge, rolling it towards the center, leaving a 3-inch (7.5 cm) wide space in the middle for the cheese. Once both sides are rolled, firmly pinch and twist the narrow ends of these rolls together to create the distinctive boat shape. This seals the cheese within the crust. Now, spread another quarter of the cheese mixture into the open center of the boat, gently pressing it down.
7. Repeat and Final Rise: Repeat steps 5 and 6 with the second dough round and the remaining cheese mixture to form the second Khachapuri. Place both shaped Khachapuri aside, uncovered, for a final 15 minutes. This brief rest allows them to puff up slightly, contributing to a lighter texture.
8. Egg Wash & Initial Bake: In a small bowl, lightly beat one large egg with a teaspoon of water to create an egg wash (optional, but recommended for a golden crust). Gently brush the dough borders of each Khachapuri with this egg wash, or simply brush with olive oil if preferred. Carefully slide the bread boats onto the preheated pizza stone in the oven, ensuring they are spaced at least 3 inches apart. Bake for approximately 14-16 minutes, or until the crust is lightly golden brown and the cheese is beautifully melted and bubbly.
9. Add the Egg Topping: Remove the Khachapuri from the oven. Using the back of a metal ¼ cup measuring cup or the bottom of a small glass, gently press down into the cheesy center of each bread boat to create a clear indent. Carefully crack one fresh egg into the center of each indent, being careful to keep the yolk intact. Return the Khachapuri to the oven and continue baking for another 3-4 minutes, or until the egg whites are just set but the yolk remains deliciously runny.
10. Serve Immediately: Remove the glorious Khachapuri from the oven. For a final touch of freshness and color, sprinkle generously with freshly chopped parsley. Serve immediately, while the bread is warm, the cheese is molten, and the egg yolk is perfectly runny. The traditional way to enjoy this dish is to break off pieces of the crust and dunk them directly into the rich, eggy, and cheesy center! Enjoy every savory bite of this Georgian masterpiece.